Description
A lightened-up white chicken chili that is warm and tangy, packed with tender chicken, white beans, and corn. This comforting dish is perfect for weeknight meals or casual gatherings.
Ingredients
- 1 pound chicken breast
- 1 can white beans (drained and rinsed)
- 1 can corn (drained)
- 1 cup green salsa
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prep the ingredients: Gather and drain the canned beans and corn; trim excess fat from the chicken breast.
- Combine everything in your chosen pot: Place the chicken, drained white beans, drained corn, green salsa, chicken broth, cumin, garlic powder, salt, and pepper into the pot, slow cooker, or Instant Pot.
- Cook (Choose one method):
- Stovetop: Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for 20–25 minutes until the chicken is opaque and tender.
- Slow cooker: Set on low for 6–8 hours or high for 3–4 hours until the chicken shreds easily.
- Instant Pot: Seal and cook on manual high pressure for 15 minutes, then perform a quick release.
- Shred the chicken: Remove the chicken to a cutting board and shred with two forks or chop as desired. Return the shredded chicken to the pot and stir to combine.
- Final seasoning and serve: Taste and adjust salt and pepper as needed. If the chili feels too thick, add a splash of additional chicken broth. Serve hot.
Notes
For added flavor, serve with lime wedges and optional toppings like cilantro or Greek yogurt. Chili can be made ahead and stores well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American